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Melt the butter in a large pot over medium heat. Add the carrots, celery, and onion and cook for 5–7 minutes, or until they begin to soften.
Sprinkle in the flour and stir until the vegetables are evenly coated. Cook for 1–2 minutes.
Slowly pour in the water, stirring as you pour. Add the chicken base, garlic powder, thyme, parsley, oregano, buttery garlic & herb seasoning, salt, and black pepper. Stir well to combine.
Add the diced chicken breasts. Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes, or until the chicken is cooked through and the vegetables are tender.
Break the spaghetti noodles in half and add them to the soup. Cook according to the package directions, stirring occasionally.
Once the noodles are tender, reduce the heat to low and stir in the heavy cream. Cook for another 2–3 minutes, just until warmed through.
Taste and adjust the seasonings as needed. If you like your soup with more broth, add additional water or chicken broth until it reaches your desired consistency.